This easy eggless blueberry cheesecake has been requested by a few readers who are huge fans of the Eggless New York Cheesecake here. It’s pretty easy to make, and as most baked cheesecakes want to be made the day before, is perfect for entertaining!
It took me just over a month and 3 attempts before I was finally happy with the flavour of our egg free blueberry cheesecake. There wasn’t anything particularly wrong with the first 2, I just didn’t think they were blueberry-ish enough!
Eggless Blueberry Cheesecake
We use a whole lot of blueberries in this eggless blueberry cheesecake recipe – you won’t have any trouble finding them at all! We make 2 portions of quick blueberry jam/jelly with the fruit in this recipe: one is for the filling, and one, for that purple layer you see on the cake.
Technically, you could make them together, then split them up and add the extra ingredients, but I thought it’d be easier to keep them separate, so as to make the recipe clear and easy to follow.
Can you use Frozen Blueberries?
Absolutely, and just as well! Because this is end of August, and in a few weeks, fresh blueberries are all going to be the imported kind here in the UK. While I do buy out of season products, I try, as much as I can, blog only with in season produce.
Eggless Blueberry Cheesecake Recipe
This baked blueberry cheesecake is very easy to do, like our other 2 eggless cheesecakes on this site. This is what we’ll be doing:
- First, we make the biscuit base (10 minute baking time).
- Followed by the first portion of blueberry jam, which will be folded into the filling below.
- Then we make the cheese filling.
- Bake for 1 hour 20 minutes.
- Leave to cool in the oven, for another hour, then cool to room temperature.
- While the cheesecake is cooling down, we make the blueberry jelly, which we will use to top the eggless blueberry cheesecake with.
- Then it goes in the fridge for overnight chilling.
What Cheese to use for our Eggless Cheesecake?
This particular eggless blueberry cheesecake recipe calls for good old cream cheese. I guess the most well known brand is Philadelphia, but I just tend to use the local supermarket own brand version, which is always cheaper, but exactly the same. I use Waitrose full fat cream cheese.
Look out for more eggless cheesecake recipes using ricotta and even mascarpone.
Water Bath for Cheesecakes
Call me lazy but I can’t be bothered with water baths when baking cheesecakes, unless I’m baking them for clients and not planning to top them. The odd crack on the surface don’t bother me, if the cake is for the family.
However, if you prefer a pristine smooth eggless blueberry cheesecake top, by all means, bake your cheesecake with an oven proof dish filled with water, on the lowest shelf. However, we’ll be topping our eggless blueberry cheesecake with the blueberry jelly, so don’t worry about any cracks.
When the cheesecake is done, leave the water in the oven as the cake cools down with the door ajar.
ps: overbeating your cheesecake encourages cracks.
Can Half Fat Cream Cheese be used to bake Cheesecake?
Absolutely! And the good news is, you don’t have to compensate for the reduction in fat by adding anything else. Your eggless blueberry cheesecake will be just as delicious, with much less fat!
Ready? Shall we get our aprons on?
More Cheesecakes on LinsFood
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Eggless Blueberry Cheesecake
- tabletop mixer or handheld beaters and bowl
- 9" (23cm) springform cake pan
- 200 g plain digestive biscuits (or your favourite ones)
- 80 g salted butter, melted
Blueberry Jam Filling
- 400 g blueberries (frozen will work too)
- 3 Tbsp cornflour (cornstarch in the US)
- 1 Tbsp 1 Tbsp lemon juice
- 1 Tbsp water
- 750 g full fat cream cheese
- 220 g caster sugar (slightly finer than granulated)
- 250 ml soured cream (or yoghurt)
- 3 Tbsp plain flour
- 3 Tbsp cornflour (cornstarch in the US)
Blueberry Jelly Topping
- 300 g blueberries
- 30 g sugar
- 3 Tbsp lemon juice
- 4 Tbsp water
- 2 Tbsp cornflour
You must bake your cheesecake the day before you are planning to serve it.
- Preheat oven to 200˚C (390˚F/180˚C Fan).
- Grease, line and grease again, a 9 inch/23cm springform tin, including the sides. If you let the baking paper hang over the base slightly, you'll be able to remove the cheesecake easier. But be careful when you are pouring the filling, make sure it's inside the baking paper sides.
- I like to do this in a food processor as it’s so much easier and quicker. Place the biscuits in the food processor and pulse to get fine crumbs.
- Add the melted butter (through the feed tube if you have one) and pulse until it’s all thoroughly mixed. You’ll end up with a mixture that looks like dark wet sand.
- Carefully press this biscuit mix onto the bottom of your greased pan, patting it and packing it flat with your palm.
- Bake in the oven for 10 minutes. When done, I like to keep it out to cool for 5 minutes on a wire rack (set the timer if you might forget!), then straight in the fridge while I get the cheesecake done.
- In a tabletop mixer (or large bowl with handheld whisk), beat the cream cheese on medium-low until creamy for 1 minute. Add the sugar gradually during this minute in 2 additions.
- Next, add the two flours, scraping down the sides if you have to.
- Add the soured cream, whisking for only about 30 seconds. Don’t over beat. Check for lumps, squash the bigger ones with a wooden spoon but don’t worry about it too much.
- With a wooden spoon, slowly fold in the blueberry jam that we made earlier. Mix gently, getting to the bottom of the bowl where your white cheesecake mix is going to be sitting. We want a mix that's fairly even, but leave the odd white bit or streak alone, it'll make the cake more interesting.
- Pour the mixture into the prepared tin gently.
- Double wrap the base of your cake pan in aluminium foil. This is to prevent the cake mix from dripping onto your oven floor if your cake pan isn't completely sealed.
- Bake at the initial high temperature for 20 minutes. This aids the rise.
- Reduce the temperature to 110˚C(230˚F/90˚C Fan) and bake for another hour. When done, the cake should still have a wobble in the middle.
- Let it cool in the oven with the door slightly ajar for 1 hour. Then cool completely at room temperature on your kitchen counter.
- Remember the blueberry topping? Give it a quick stir to mix it all up and loosen slightly. Now spread this over your cheesecake, you'll probably need to spoons to do this. Flatten it down all around, wetting your spoons a little if you need to.
- Cover loosely with foil and refrigerate overnight.
The Next Day
- Carefully loosen the sides of your springform cake pan.
- Then very gently lift the cake off the base. Slide a butter knife very carefully under the baking paper on one side. You'll find the cake comes away very easily after that.
- Place on your serving dish or cake stand, and pour the chilled mango pulp all over.
- The total time does not take into account the chilling time.
- When cutting cheesecakes, it’s a good idea to warm the knife in hot water, dry, then cut. Wipe between each slice. This will make your slices neat and clean looking.